8th Sea Oyster Bar - Ginza Corridor Store

Toyama Bay holds a special reputation among Japanese seafood enthusiasts. One of Japan’s largest bays, it is also responsible for producing large quantities of the nation’s seafood, with over 200 varieties supplied from the bay’s fisheries. Particularly notable about Toyama Bay is also how sharply the shoreline drops off at the coast; the bay has a maximum depth of 1,250 meters. At depths of 300 meters and below, the 2,120 square-kilometer Toyama Bay is home to massive quantities of what is scientifically known as Japan Sea Proper Water: water that hovers between 1 to 2 degrees Celsius, and is extremely high in inorganic nutrients. Japan Sea Proper Water is what makes Toyama Bay-farmed and fished seafood so characteristically delicious. The signature oysters at 8th Sea Oyster Bar are farmed at depths exceeding 384 meters in Toyama Bay, ensuring that they reap an entire lifetime’s benefit of immersion in Japan Sea Proper Water. Since the restaurant also enjoys an extensive network of relationships with suppliers all across Japan, it has access to the freshest possible seafood regardless of season. It also purifies these oysters for at least 60 hours through a patented cleansing process with Toyama Bay’s deep sea water. This process is so thorough that the restaurant claims to have the safest oysters in all of Japan — safer than even the national standards enacted by the government. As one of Tokyo’s most popular dining and drinking spots, 8th Sea Oyster Bar is in good company in Ginza Corridor, which runs between Shimbashi and Yurakucho stations, and plays host to a selection of restaurants of every imaginable cuisine. Guests are recommended to kick things off with a plate of raw oysters, then dig into the various other oyster dishes, including in mixed rice, topped with sea urchin, or in porcini cream sauce.